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02/12/2021 07:18AM
Thinking about trying to make some ceviche this June trip, should be simple enough, just need to bring in one of the plastic bottles of lime juice and some of the veg. But wondering which fish would be best, lakers I would guess first, but seems pike would do just as well too. The only "shellfish" I could add in would be crayfish, but that might be more time and effort than it's worth. Anyone else made ceviche in the BW/Q?
02/12/2021 08:02AM
We have done it once. We had fresh limes but it was later in the trip so the limes were not very juicy. It was done to lake trout. It turned out OK but probably not a sufficient amount of juice to actually "cook" the fish. Bottled juice is probably a better way to go to ensure you have ample acid.
Hex
Hex
02/16/2021 06:05AM
Unsure if the acid would kill parasites in the "cooking" process, I would hope so though! As Pike will be "easier" to catch than Lakers I would think small Pike might do well. I am still internally debating this, but early June is on the horizon, so more research I will do.
02/18/2021 09:57PM
Chieflonewatie: "I would not risk it with fresh water fish."
I love ceviche. One of my favorite things of all time.
But what Chieflonewatie said. Salt water fish for ceviche, and not even all of those species. Freshwater no es bueno.
That said, there's a really fantastic, fish-free (sounds crazy, doesn't it?!?) recipe for ceviche using hearts of palm instead of fish...do a google search...maybe a couple iterations to try, but goodness, worth it. New family favorite here. Have to hide it from my kids.
"I don't care what you believe. I care what you can prove." -Philosopher & Mathematician JJJ
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